Lentil And Portabella Mushroom Soup

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 lb portabella mushroom, stems removed, caps coarsely chopped
• 1 cup canned tomato, chopped, with their juices
• 1 cup dried brown lentils, picked over and rinsed
• 5 cups low-fat chicken stock (recipe #329596) or 5 cups vegetable stock, preferably homemade (Low-Fat Chicken Stock)
• salt
• 1/2 cup chopped fresh parsley leaves

1. Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
2. Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
3. Stir in the tomatoes, lentils, and broth; bring to a boil.
4. Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
5. Season to taste w/ salt, stir in parsley, and serve.

olive oil, onion, portabella mushroom, tomato, brown lentils, lowfat chicken, salt, parsley

Taken from www.food.com/recipe/lentil-and-portabella-mushroom-soup-340320 (may not work)